Healthy Cooking

with Chef Jim

Summer Recipe Guide

Double Chocolate Chip Peanut Butter Fudge S'MOREs

Oregano Crusted Pan Seared Walleye with Greek Quinoa Salad

Crispy Pita Chips

Ingredients

  • 2 whole wheat pitas
  • 3 Tablespoons olive oil
  • Lemon pepper, to taste

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • On a cutting board, carefully slice each pita into 8 triangles.
  • Pull each triangle in half  -- making 16 total pieces.
  • Pour olive oil into small bowl. Sprinkle in lemon pepper, to taste. Mix well.
  • Lay pita pieces on a baking sheet and brush mixture onto each piece.
  • Bake for 12-14 minutes or golden-brown around the edges.
  • Serve with fresh salsa.

Store the pita chips in a zip-loc bag or sealed container at room temperature for up to 4 days.

Kale Chips

Ingredients

  • Bunch of kale
  • Olive oil
  • Salt, to taste
  • Cracked black pepper (optional)

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Hold the think stem of each kale leaf with one hand. Pinch the base with the fingers of the other hand and rub them up the stem - the leaves will tear right off!
  • Put the kale pieces on a baking sheet lined with a silpat (a silicone baking mat) or with parchment paper.
  • Pour on a little olive oil and toss with clean hands.
  • Sprinkle with salt (and pepper, if you choose). Massage into the leaves.
  • Bake for 12-14 minutes or until crisp.

Guacamole

Ingredients

  • 2 ripe avocados
  • 1 Tablespoon freshly squeezed lime juice (about 1 lime)
  • Kosher salt or sea salt, to taste

Directions

  • Cut the avocados in half with a butter knife and remove pit
  • While holding half the avocado, scoop out the avocado “flesh” using a spoon.
  • Place avocado flesh in a medium-sized bowl, discard the skin, and repeat with the other avocado half.
  • Mash the avocado with a fork and mix in the lime juice, stirring well until it has reached a creamy consistency.
  • Add salt, to taste. 
  • Chill the guacamole for 15 minutes in the refrigerator to allow flavors to blend.
  • Serve with tortilla chips.

Chef Jim's Tips

  • The key to luscious guacamole is finding the right avocados. Living in the north, I don’t bother buying them between November and March, but if you are in the south, you are very lucky!
  • Look for avocados that are dark green and indent just a little when squeezed. If they are unripe (hard and bright green), store them in a paper bag for a couple of days to speed up the ripening process or put them in the fridge to slow it down.
  • If you are making this dish a few hours before serving it, store it in the refrigerator with plastic wrap tucked tightly over directly on top of the guacamole so that it doesn’t turn brown.

Hummus

Ingredients

  • 15 ounces Garbanzo Beans
  • 5 Tablespoons Plain greek yogurt fat-free
  • 2 Tablespoons lemon juice
  • 1 clove minced garlic
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 1.5 teaspoons ground cumin            
  • 1 pinch white pepper
  • 1 teaspoon parsley

Directions

  • Blend all ingredients in food processor until smooth
  • OR use a fork to mash beans in a large bowl, then add other ingredients and mix well.

Serve hummus warm or chilled with Crispy Pita Chips (recipe above)